I’m under no illusions: sugar is sugar, no matter which way it comes. But when it comes to special celebrations like Thanksgiving, I choose to indulge, doing it as mindfully and as nutritiously as possible.
To take the headache out of satisfying your guests without stuffing them to the gills, I’ve collated my favorite better-for-you Thanksgiving desserts which all feature some sort of nutritious twist. Enjoy some indulgence with peace of mind.
Pumpkin Cookies
My pumpkin-spiced gluten-free cookies are always a hit at Thanksgiving. I use a blend of gluten-free flours — buckwheat, millet, sorghum and potato — to get a really crumbly and almost-as-good-as-the-real-thing taste. These freeze magnificently so bake a whole batch in advance.
Pumpkin Pie Squares
A vegan spin on the traditional pumpkin pie using coconut cream rather than dairy from my favorite vegan magician, Angela Liddon of Oh She Glows. These pumpkin pie squares use gluten-free crackers as a base and are spiced with cinnamon, ginger, nutmeg and cloves. Not only do they taste amazing, they also present well too.
Gluten-Free Cheesecake
I’m going to go out on a limb here, but I honestly think my gluten-free cheesecake is one of the best. Ever. At least my kids seem to think so. Either way, it’s another great one to add to the table at Thanksgiving. Try a variety of toppings!
Pumpkin Chocolate Chip Cookies
These nut-free, egg-free and gluten-free pumpkin chocolate chip cookies from Elana’s pantry are truly a miracle: despite being free of so many nasties, they’re full of flavor and goodness. A great all around recipe that I go back to often as a staple.
Killer Dairy-Free Ice-Cream
If you’re planning on serving ice-cream at Thanksgiving, why not jazz up the traditional vanilla with my dairy-free chunky monkey ice cream. Kids love chopping up the chocolate and mix-ins, making it a great way to get them involved in the Thanksgiving preparation process.
Apple Pie
Some days call for cheating and there’s nothing easier than using a pre-made mix to save time on measuring your dry ingredients. This recipe from Pamela’s products to rescue! I don’t want to think about the butter content, but it tastes seriously good.
